Georgia Peach Grilled Lamb Kabobs

Total Time: 5 hrs 21 mins Preparation Time: 5 hrs Cook Time: 21 mins

Ingredients

• Servings: 6
• 1/3 cup reduced sodium soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon vegetable oil
• 1 tablespoon peach preserves
• 1 clove garlic, finely chopped
• 2 teaspoons finely chopped fresh ginger or 1 teaspoon ground ginger
• 1 cup finely chopped fresh peaches or 1 cup frozen peaches, thawed and with juice
• 2 tablespoons lemon juice
• 2 tablespoons sugar
• 1 tablespoon reduced sodium soy sauce
• 1 1/2 tablespoons cornstarch
• 1 clove garlic, finely chopped
• 1 teaspoon finely chopped fresh ginger or 1/2 teaspoon ground ginger
• 3 firm peaches (optional)
• 1 1/2 lbs lamb tenderloin, cut into 1 â½ inch cubes

Recipe

• 1 make marinade by combining all ingredients in a bowl.
• 2 (can be refrigerated for up to 2 months).
• 3 glaze: combine peaches, lemon juice, sugar, soy sauce, cornstarch, and garlic, ginger in saucepan.
• 4 simmer until thickened about 4 minutes.
• 5 (can be kept in refrigerator for a week) refrigerate lamb with marinade for 4 hours or overnight.
• 6 drain lamb and discard the marinade.
• 7 cut 3 firm fresh peaches into pieces.
• 8 thread lamb with peaches on 6 metal or bamboo skewers.
• 9 grill for 10-15 minutes or until lamb is no longer pink in center and peach is tender.
• 10 brush with glaze during the last 5 minutes of cooking.
• 11 boil any leftover glaze in saucepan for 1 minute.
• 12 serve glaze on the side.